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Creations Cooking Classes

Creations Class Winter 2014
Creations Community Cooking Classes
at the Midwest Culinary Institute

 

 

 

 

Check out our Winter session of classes….
with more hands-on classes for all skill levels, and NEW demonstration classes taught by some of the region’s most talented chefs.

Click Here to Register Online

 

 

Friday, January 31: 6:30 p.m. – 9:30 p.m.
The Pig and the Piedmont
Laura Landoll, Level III Sommelier, Grand Cru Wines

Advanced Sommelier Laura Landoll will discuss a bit of history and geography of the Piedmont region of Italy, then explore the white and red varietals that pair so well with pork and have wine critics buzzing. The class includes appetizers from the Summit Restaurant.

All skill levels, $65

Wednesday, February 12: 6 p.m. – 9 p.m.
Cooking for Valentine’s Day

Brian Whisman, Division Chef Coordinator, Kroger

Let Chef Whisman walk you through a variety of fast but delicious dishes that will not fail to impress.  Better yet, they’ll leave you with enough energy to enjoy a relaxing evening with that special person in your life.

Beginners, $65

Friday, February 21: 6:30 p.m. – 9:30 p.m.
Yum, BACON!
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

How many ways can you have fun with bacon - Chef Jaime will show you some of her favorites, bacon cheddar biscuits with bacon maple jam; cheese stuffed chicken wrapped in bacon; bacon & mushroom risotto; bacon asparagus tips and bacon popcorn with chocolate drizzle.

All skill levels, $65

Saturday, February 22: 10 a.m. – 1 p.m.
Favorites from Mexico (ages 9 and up)
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

This class features some all-time favorite Mexican dishes, easy enough to do at home with your parents. The menu includes enchiladas, Mexican pizza, chips & salsa & even dessert!

(Parents are welcome to observe but are not required to stay.)

Beginners, $55

Thursday, February 27: 6 p.m. – 9 p.m.
Comfort Foods for Cold Winter Nights
Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Come cook some winter night comfort food with Chef Kagy and the staff of the Summit Restaurant.  The menu will include arugula with preserved lemon and pecorino, center cut pork chop with bourbon glaze and cherry chutney. Plus learn some side dishes plated to impress; for example, cavatappi macaroni and cheese, spicy greens and fresh bean almandine (wine included).

Beginners/Intermediate, $75

Friday, February 28: 6:30 p.m. – 9:30 p.m.
Fun and Fancy Pasta and Risotto
Marilyn Harris, author/host of WKRC's "Cooking with Marilyn"

Whether making a delicious Sunday night supper or entertaining friends with a fun little dinner party, you will find these pasta and risotto recipes will fit the bill.  From healthy vegetable lasagna with whole wheat noodles to a beautiful asparagus risotto, you will surely want to add these dishes to your repertoire. This will prove to be a great evening for tasting and enjoying with accompanying wines.

Intermediate, $75

Saturday, March 1: 10 a.m. – 1 p.m.
New Orleans Traditional
Catrina Mills, Chef/owner Taste The World Catering

Fat Tuesday comes late this year, be ready to put on your N’awlins flair at home with some Creole and Cajun flavor dishes.  In this class, Gumbo is de-mystified and make your own beignets are a snap with help from Chef Mills.

Adult Beginners/Intermediate and Teens, $65

Friday, March 7: 6:30 p.m. – 9:30 p.m.
March Madness Party Food!
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Get ready for March Madness and learn all of these party food favorites including Asian glazed chicken wings, cheese puffs, buffalo chicken wontons, Swedish meatballs and baked beans.

All skill levels, $65

Wednesday, March 12: 6 p.m. – 9 p.m.
Quick and Easy Soups and Stews
Brian Whisman, Division Chef Coordinator, Kroger

Get the slow cookers out of hiding and learn some great hearty recipes to take away the chill in the air!

All skill levels, $65

Friday March 13: 6:30 – 9:30
Return to the Mother Sauces
Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Chef Kagy Executive Chef of the Summit Restaurant takes a modern approach to the five Mother Sauces: béchamel, tomato sauce, brown sauce (sauce espagnole), velouté and hollandaise.  Explore classic and modern techniques that will expand your home cooking toolkit or provide a great review of one of the culinary basics.

Beginners/Intermediate, $65

 

Friday, March 14: 6:30 p.m. – 9:30 p.m.
A Southwestern Dinner Party
Marilyn Harris, author/host of WKRC's "Cooking with Marilyn"

Treat your family and friends with a dinner party featuring fresh, flavorful dishes with "zip." Our instructor, Marilyn Harris has spent much time in Southwestern U.S. as well as Mexico and enjoys sharing some of her favorite recipes from appetizers to dessert.  We promise this menu will be easy for you to duplicate in your own kitchen and you will enjoy preparing it and dining with your fellow students. (Wine included)

Intermediate/Advanced, $75

Saturday, March 15: 10 a.m. – 1 p.m.
Easy as Pie
Lisa Kindle, Pastry Chef/Baker, Taste of Belgium, Over-the-Rhine

Learn to make perfect fruit pies and pastry crust, including a lattice top.

Beginners/Teens and Adults, $55

Saturday, March 22: 10 a.m. – 1 p.m.
Pasta Pasta – Mangia Mangia! (ages 9 and up)
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Learn to make your own dough from scratch.  Transform it into lasagna & ravioli. This is a fun technique you can use again & again.

(Parents are welcome to observe but are not required to stay.)

Beginners, $55

Thursday, March 27: 6 p.m. – 9 p.m.
In the Land of Naan and Tandoori – Explore Indian Cuisine
Catrina Mills, Chef/owner Taste The World Catering

At the heart of the Silk Road, India is the historic center of the spice trade.  Explore these flavors and spices and create your own curried flavors.  Learn all about the preparation of Naan and other Indian favorites.

Adult Beginners/Intermediate, $65

Friday, March 28: 6:30 p.m. – 9:30 p.m.
For the Love of Pinot
Laura Landoll, Level III Sommelier, Grand Cru Wines

Pinot Noir, Pinot Meunier, Pinot Grigio, Pinot Gris, Pinot Blanc--if you’re a Pinot lover this is the class for you. Taste and learn all about Old and New World varietals.

Intermediate, $65

Friday, April 4: 6:30 p.m. – 9:30 p.m.
Chicken Six Ways
Jaime Carmody, Certified Personal Executive Chef, Out of Thyme, Ltd.

Experts agree that roasted chicken is still in for 2014!  Chef Jaime will walk you through preparations like picadillo bleu cheese & grape chicken salad, white chicken chili, buffalo chicken dip, chicken enchiladas and chicken croquettes.

All skill levels, $65

Wednesday, April 9: 6 p.m. – 9 p.m.
Weeknight Meals
Brian Whisman, Division Chef Coordinator, Kroger

Quick and easy weeknight recipes and shopping tips for people with busy schedules. Yes, you can have home cooked meals every night of the week!

Beginners, $65

Thursday, April 10: 6 p.m. – 8 p.m.
Designer Cocktails – Shaken and Stirred

NEW CLASS FORMAT – This class is not a “hands on course.” It is rather an in-depth demonstration with printed recipes and Q&A time.

Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Learn to make your own designer cocktail. Create infused simple syrups, with Grenadine and Canapés to match. Includes a welcome cordial and hors d’ oeuvres. Make a whole evening of it, by making reservations at the Summit and having dinner afterwards and enjoying a Summit Perfect Manhattan on the house.

Intermediate, $40


Friday, April 11: 6:30 p.m. – 9:30 p.m
A Spring Party Buffet with a Southern Flair

Marilyn Harris, author/host of WKRC's "Cooking with Marilyn"

You don't have to listen to her very long before you figure out that instructor Marilyn Harris got her start in the South.  She loves to prepare a traditional spread with some contemporary twists.  This seasonal buffet composed of some of her Southern inspired dishes is elegant but easy, and show you why Marilyn so often declares that: "flavor is the bottom line."  This will be a delightful evening to enjoy cooking and eating  (with some nice wine on the side!).

Intermediate/Advanced, $85

 

 

All classes include time to enjoy your culinary creations and recipes to take home. Some, not all, include wine.

Space is limited to 16 for most classes

Click Here to Register Online

or call: (513) 569-5800

*Classes and menus subject to change and may not end at published time.

Creations Community Cooking classes make a great gift for any home cooking enthusiast! Gift certificates can be redeemed for all classes by phone call only.

Cancellation policy: If the class is cancelled for any reason by Cincinnati State (instructor illness, weather issues, inadequate registration, facility issue, etc.) you will be contacted by phone and email if you provided this information. If Cincinnati State cancels a class you will be refunded your registration fee in the same manner as you paid for it. If you decide not to come, you much notify us more than 72 hours before the class in order to receive a cancellation refund. Once you have received your class confirmation, there will be no refunds.  All cooking classes are “hands on” unless otherwise specified. Menus and classes are subject to change. Length of class may vary depending on class size and content. Only properly registered participants will be allowed into the class.

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